A La Carte $6 Recipe

Make batter

In a medium bowl whisk together 1.5 cups flour, 2 tsp sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk 1.25 cups buttermilk, 1 large egg and 2 tbsp melted butter. Pour wet into dry and stir just until combined; lumps are okay. Let rest 5 minutes.

Cook pancakes

Heat a nonstick griddle or skillet over medium (about 350°F) and brush with 1 tsp oil or butter. For each pancake pour about 1/3 cup batter onto griddle to make two pancakes (you will get two medium pancakes). Cook until bubbles form on surface and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep warm on a plate tented with foil.

Preheat oven to 400°F (optional) or use skillet. For even cooking, place 4 bacon strips on a wire rack set over a rimmed baking sheet and bake 12–18 minutes until crisp to your liking. Alternatively, cook in a skillet over medium heat 6–8 minutes, turning occasionally. Drain on paper towels and keep warm.

Cook eggs to order

Heat a small nonstick skillet over medium and add 1 tsp butter or oil. Crack 2 eggs and cook to the desired style: sunny-side up (cook undisturbed 2–3 minutes until whites set), over-easy (cook until whites set, flip 15–30 seconds), scrambled (beat eggs with 1/4 tsp salt and pepper and cook, stirring, until just set), or poached (use simmering water and poach 3–4 minutes). Season with remaining salt and 1/4 tsp pepper.

If using ground pork, combine 8 oz ground pork with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp dried sage and 1/4 tsp onion powder. Form into two 3-inch patties. Heat 1 tsp oil in a skillet over medium and cook patties 4–5 minutes per side until browned and internal temperature reaches 160°F. If using preformed patties, cook according to package or until heated through and browned.

Heat or bake biscuit

Warm the prepared biscuit according to package or bake fresh biscuit until golden (about 12–15 minutes at 425°F for from-scratch or 10–12 for refrigerated). Split and keep warm.

Make sausage gravy

In a small skillet over medium heat, brown 2 oz crumbled breakfast sausage (or use 2 oz of cooked sausage). Add 1 tbsp butter and 2 tbsp flour; cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk until smooth. Simmer 2–3 minutes until thickened. Season with 1/2 tsp salt and 1/2 tsp black pepper (adjust to taste). Spoon gravy over warm split biscuit.

Peel (optional) and dice 1 medium russet potato into 1/2-inch cubes. Parboil in salted water for 5 minutes, drain and pat dry. Heat 1 tbsp oil in a skillet over medium-high. Add diced potato and 1/4 of a small diced onion. Cook, stirring occasionally, until golden and crisp, about 8–10 minutes. Season with 1/4 tsp paprika, 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Combine 1 cup mixed fresh fruit in a small bowl. Toss with 1 tsp lemon juice if desired. Chill or keep cool until serving.

Toss 1 cup mixed salad greens with 4 halved cherry tomatoes, 4 cucumber slices and 1 tbsp vinaigrette just before serving.

Assemble the plate: two pancakes with 1 tbsp butter and 2 tbsp maple syrup on the side; four bacon strips; two sausage patties; two eggs cooked as ordered; one warm biscuit split and topped with sausage gravy; a portion of home fries; a cup of fresh fruit; and the side salad. Serve immediately.